Badam Popsicle Recipe (Almond Popsicle)

Badam Popsicle is a creamy frozen dessert made with almonds, milk and saffron. It has nutty taste and smooth texture. The almond flavour blends well with milk and gives creamy taste, this popsicle has light golden colour from saffron. Also turning these it into popsicles makes it more suitable for summer.

This popsicle is usually made during summer when everyone look for chilled treats at home. This has become my family favourite frozen dessert. It needs very little preparation and comes together quickly. The mixture is cooked on stovetop and frozen until set. Kids enjoy it after school as evening treat. 

Jump to:

• About Badam Popsicle
• Badam Popsicle Ingredients
• How to make Badam Popsicle Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Badam Popsicle

Badam Popsicle is inspired from the popular badam milk made in many South Indian homes. Badam milk is often prepared for festivals and family gatherings. It is a simple homemade dessert made with basic ingredients, many families make similar frozen treats during holiday time.

Almonds in this recipe give the main flavour and also make the popsicles rich. Milk helps to give smooth and creamy texture. Saffron gives mild aroma and attractive colour to the popsicle, also the sugar just balances the overall flavour and sweetness. Once frozen, the popsicles comes out creamy and tastes really good.

You can add in some cardamom powder for extra flavor, you can use honey or palm sugar instead of white sugar and adding chopped nuts gives crunch in every bite. You can add in khoya for thicker texture, some like prefer it slightly light. It can be served after meals or as evening dessert.

I usually make this during peak summer when weather becomes very hot. My family enjoys it after lunch and it gets over very quickly. Everyone wait for it once it is kept in freezer.

Badam Popsicle Ingredients

• Almonds - I have used almonds as the main ingredient and it gives rich nutty taste. It also makes texture creamy and filling. 
• Sugar - Sugar for sweetness and to balance the taste in the popsicle and you can adjust as per your taste.
• Milk - Full fat milk gives better result and creamy finish. It gives smooth texture and forms the base for popsicles. 
• Saffron - I have added saffron for gentle aroma and colour. You can skip if not needed though the flavour will slightly change.

Similar Recipes

• Rose milk popsicle
• Semiya paal ice
• Vanilla chocolate popsicle
• Pista popsicle
• Mango yogurt popsicle

How to make Badam Popsicle Step by Step

1.Take almonds in a mixer. Add sugar to it.

2.Add saffron to the mixer. Powder it fine. Add this mixture to boiled milk.

3.Let it simmer for 5 minutes.

4.Let it cook for some more time so that it becomes slightly thick and creamy.Switch off and cool down completely. Rinse your popsicle mould and keep it ready meanwhile.

5.Pour the milk mixture into the mould. Close with lid

6.Close with lid and freeze for at least 8 hours or overnight. Then while serving time, show the mould under running tap water or dip it in a bowl containing water. Carefully pull out the popsicles.

Serve chilled!

Expert Tips

• Almonds - I powder the almonds as fine as possible for smooth texture. Coarse bits may settle at the bottom while freezing.
• Simmer - I keep flame low while cooking milk mixture, this helps the flavours blend together nicely.
• Cooling - I always cool mixture fully before pouring into moulds because warm mixture may form ice crystals later.
• Do Not Overfill - Leave little space at the top of mould. The mixture expands slightly while freezing.
• Freeze Overnight - I have found overnight freezing gives better shape and texture. Short freezing time may not set properly.
• Unmould Carefully - Show mould under running water for few seconds. Popsicles come out easily without breaking.

Serving and Storage

Serve Badam Popsicle immediately after removing from the mould. It tastes good hot weather as an afternoon or evening treat. Store the popsicles in covered moulds or airtight freezer container. It stays good in freezer for about one week.

FAQS

1.Can I use almond powder?

Yes almond powder can be used if it is fresh and good quality. The texture may be slightly different but still comes out well.

2.Can I make this without saffron?

Yes saffron can be skipped if not available at home. The popsicles will still have good almond flavour.

3.Why did my popsicles become icy?

This can happen if mixture was too thin before freezing. Simmer little longer so it becomes slightly creamy.

4.Can I prepare the mixture in advance?

Yes you can make the mixture one day earlier. Store it in fridge and freeze whenever needed.

5.How long can I store Badam Popsicle?

Keep it covered well to avoid ice crystals forming on top. 

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